Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.

Servings

Prep Time

4mini loafs

40minutes

Cook Time

20minutes

Servings

Prep Time

4mini loafs

40minutes

Cook Time

20minutes

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Hawthorn Blueberry Gluten-free Petit Pain

Making herbal honeys truly feels rich. The opulence of the honey blending with berries or roots, gently warming for hours, resulting in liquid gold or purple in the case of hawthorn honey. It takes minutes to mix together and as long as straining is done when it is still warm, this too, just runs right through. The finger licking is the best I have ever tasted.

Prepare hawthorn honey. It may be easiest to do this 1-2 days in advance as honey cooks slowly on low heat for a long period of time. Infused honey can be stored in cool pantry until ready to bake quick breads.

To prepare honey, add about 2 inches of water to bottom of double boiler and bring to simmer. In top of double boiler, combine hawthorn berries and honey. Place top of pan over bottom and cover. Continue to simmer on lowest heat for approximately 6 hours.

While still warm, strain honey through sieve lined with cheesecloth into clean glass jar with lid. Stir and press on berries and allow as much honey as possible to drip into jar. Store covered with lid in cool pantry for up to 3 days until ready to bake mini quick breads.

For hawthorn tea

While honey is simmering, prepare hawthorn tea. Combine powdered hawthorn berries and hot water in French coffee press or other tea infusing vessel. Steep for 30 minutes. Strain pressing on berries to extract as much liquid as possible.

Tea can be prepared up to 3 days in advance of baking quick bread. Store covered in refrigerator or chia seeds can be soaked and refrigerated so they are ready to use in recipe.

Make well in middle of dry ingredients. Pour in wet ingredients and mix gently with wooden spoon just until blended. Do not over mix.

Divide batter equally among four mini loaf pans.

Drop blueberries into batter in pans. Depending on the size of your blueberries, this will be between 11 and 15 for each pan. With wooden spoon, gently push blueberries into batter until mostly covered.

For topping

Prepare topping. Combine coconut oil and honey in small glass dish. Microwave for 20 seconds and stir to mix together. Add oats and mix thoroughly. Mixture will be sticky. Spread with fingers over top of breads.

Bake for 18-20 minutes until toothpick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes then remove breads from pans and cool completely on racks.

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I’m Dina, a Registered Dietitian and Herbalist. Incorporate herbs into baking with me and realize the natural nourishment for a healthier, more economically responsible, more independent ability to better care for yourself and your family.

Contact me to help navigate through your own culinary herbalism. I am available for private consultation as a nutritionist, herbalist or both. I would love to hear from you if you have a story, comment, or question, email me anytime!